- Prep time
- 10 mins
- Cooking time
- 1 hour 10 mins
- Serves 4
- Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich Red Onion and Stout filling
- 500g Pre-rolled puff pastry block
- 50g butter
- 4tbsp oil
- 2 onions, roughly chopped
- 2 garlic cloves, crushed
- 750g diced braising beef
- 25g flour
- 225g carrots, sliced
- 375ml Red Onion and Stout Cooking Concentrate
- 1 egg, beaten to glaze
Preheat oven to 200°C/220°C fan/ Gas 7.
Heat the butter and half of the oil in a large pan and gently fry the onions and garlic until soft. Remove from the pan and put aside. Add the rest of the oil and heat through, then brown the diced beef.
Stir in the flour, then add the cooking concentrate. Return the onions and garlic to the pan with the carrots and stir well, season and bring to boil. Simmer on a low heat for approximately 30 minutes until the meat is tender, stirring occasionally to prevent sticking.
Allow to cool thoroughly and place in a pie dish. Place a pie funnel or upturned egg cup in the centre to help support the pastry.
Roll out the pastry large enough to cover the dish with some room to spare. Brush edge with beaten egg to help the pastry stick, then brush the pastry rim with egg wash.
Carefully lift the pastry, lay over the pie dish and press down edges to form a good seal and trim off excess with a sharp knife. Flute the edges of the pie and make a hole in the centre over the pie funnel to allow the steam to escape.
Brush the pastry top with egg wash. Bake for approximately 40 minutes until pastry is risen and golden brown.